Steamed Mussels With Tomato Harissa Broth And Black Sticky Rice Recipes

STEAMED MUSSELS WITH TOMATO HARISSA BROTH AND BLACK STICKY RICE

Steps:

• Put the rice in a small pot and add 1 1/2 cups cold water and the salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until tender but still toothsome, 30 to 45 minutes. The cooking time for this rice varies; it's wise to check the instructions on the package.
• Rinse the mussels under cold water while scrubbing with a vegetable brush. Remove any stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels that are open or have broken shells.
• Put a Dutch oven over medium heat and coat with the oil. Add the garlic and stir for 10 seconds. As soon as the garlic begins to brown, add the wine, mussels, and tomato harissa. Give everything a good toss. Cover the pot and crank up the heat to high. Steam the mussels for 5 minutes. Remove the cover, give the mussels a stir so all are in contact with the heat, and quickly put the lid back on. Steam for another 2 minutes. Stir in the butter to melt.
• To serve, put about 1/2 cup rice in the center of each of 4 shallow bowls. Using tongs, fan the mussels around the rice and pour 1/2 cup of the broth over each portion. Garnish with the scallions and cilantro.
• Black Sticky Rice
• Also known as Thai black rice or purple sticky rice, this long-grain rice is a very attractive, deep purple color when cooked and has a sweet nutty flavor. Its firm texture and earthy taste mean it holds up well to assertive flavors. You can find it at Asian markets or online.

MUSSELS AND CLAMS WITH SPICY TOMATO BROTH

Steps:

• 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
• 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
• 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
• 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.

SEA ISLAND STEAMED MUSSELS

Steps:

• Melt 1 tablespoon of the butter in a large pot over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until the onions begin to soften and become translucent, about 4 minutes. Add the tomatoes, cayenne and 1/2 teaspoon salt and cook for 2 minutes. Add the wine and bring to a simmer.
• Add the mussels, cover the pot and cook until they open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Add the remaining tablespoon of butter, swirl the pot a few times to incorporate the butter into the broth and then toss the mussels with the broth. Transfer the mussels to a serving bowl, discarding any that did not open. Pour the broth over the mussels, sprinkle with the parsley and squeeze the lemon over top. Serve with Grilled Garlic Bread.
• Heat a cast-iron grill pan over medium-high heat. Meanwhile, stir together the butter, Italian seasoning, garlic powder and 1 teaspoon salt in a small bowl. Spread the mixture on both sides of the bread. Grill until toasted and grill marks appear, about 2 minutes per side.

STEAMED MUSSELS II

Steps:

• In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
• Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
• Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.